Post by Chris in NM on May 20, 2006 4:55:02 GMT -6
TOMATO SALAD WITH FETA AND OLIVES
Be sure to serve this with thick slices of good bread to soak up the dressing.
5 large tomatoes (about 3 pounds), cored, sliced – I use Roma
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired. *I put this in a bowl and cover it in the fridge till ready to serve. The longer it “stews” the better it is! Perfect for a summer lunch or picnic!
Serves 6.
Bon Appétit
August 1994
Debra Creed-Broeker: Rocky Mount, Missouri
If you prefer it a little more on the Italian side, use Buffalo Mozzarella, basil and regular pitted ripe olives.
Be sure to serve this with thick slices of good bread to soak up the dressing.
5 large tomatoes (about 3 pounds), cored, sliced – I use Roma
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired. *I put this in a bowl and cover it in the fridge till ready to serve. The longer it “stews” the better it is! Perfect for a summer lunch or picnic!
Serves 6.
Bon Appétit
August 1994
Debra Creed-Broeker: Rocky Mount, Missouri
If you prefer it a little more on the Italian side, use Buffalo Mozzarella, basil and regular pitted ripe olives.